Curried Quinoa and Cauliflower

"A one dish curry meal, easy to prepare and adaptable to your tastes. Found it a few years ago in Veg Times, have made some changes as I found the original recipe a bit bland. Serve on its own with chutney, or with salad and/or roti on the side. I also like this room temperature served more as a salad. The consistency is that of tabouli. Could also roll up in a wrap. Very healthy and under 400 calories per serving!"
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by magpie diner photo by magpie diner
photo by magpie diner photo by magpie diner
Ready In:
30mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Bring a large pot of water to a boil, with a pinch of salt. I like to use a large saute pan with a fitted lid, to save on dishes later. Add in quinoa and cook until tender, (about 12-13 minutes). Should be tender but still slightly crunchy. While that is cooking, cut up the cauliflower into small florets.
  • Place the frozen peas in a colander. Drain the boiled quinoa over the peas and set aside. If you are making your broth using a powder, try to reserve 1-1 1/2 cups of this liquid to prepare your broth. (I put my measuring cup underneath the colander).
  • Rinse out you pot/pan and dry it, returning it to the stove, and heating the oil over medium-high heat. Saute the onion and garlic for about 5 minutes until it starts to become translucent. Add in the whole spices and let them toast with the onions for about 30 seconds, then add in the rest of the spices and let them 'marry' for another 30 seconds or so. (Careful not to burn).
  • Stir in the broth and bring to a boil. Add the cauliflower, cover and return to a boil. Once back to boiling, reduce the heat to about medium and let the cauliflower become tender, stirring occasionally. Adjust the seasoning at this point, the amount of salt required will depend on your broth. I like my cauliflower a little softer so this step takes about 8-10 minutes for me, but could be done as soon as 4 minutes - adjust the cooking time to your liking. Remove from heat once done.
  • Put the plain yogurt into a bowl and temper it by adding a few tablespoons of the cauliflower liquid into it. Then add the yogurt mixture to the cauliflower. (This is so the yogurt doesn't curdle). Fold in the quinoa and the peas, then the cashews and cilantro. Check seasoning again.
  • Serve with some chutney on the side and enjoy! Note -- I have made this using part millet as well. You just have to adjust the cooking time as millet takes longer than quinoa by about 5 minutes.

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Reviews

  1. This was delicious. I didn't have peas or fresh cilantro so I used a can of green beans and dried cilantro. The husband is not a fan of Quinoa or Cauliflour - he liked it so much he had a second helping! He also said he would enjoy eating it again. You can't get much better than that :)
     
  2. This was very good. and YES use that much curry! I might add raisins or dried cherries.
     
  3. This was my first time making Quinoa and I must say it is very good! I'm happy that I chose this recipe fore my first try because the texture was absolutely amazing. I will say, I was surprised with how much garlic and onion that goes into it, I didn't pick either one up that much when the dish was finished. My husband and I agreed that as far as flavor goes it almost resembled ramen noodles.....this could have been because I left out the turmeric and fenugreek. I didn't have them on hand, and really wanted to make this tonight. Next time I will throw them in and see if we think it makes a difference in flavor, along with a little more garlic and onion. Great recipe, thank you for sharing!
     
  4. This was so good! I mostly followed the recipe as written, using the optional spices, 4 tsp. of curry powder, and toasted cashews. I thought the curry powder was going to be too much, but I actually think I would use 5 tsp. next time. I substituted broccoli for the cauliflower, and I didn't use cilantro (didn't have any). I rinsed and toasted the quinoa ahead of time, which I think produces a tastier outcome. I will definitely make this again...thanks for sharing!
     
  5. Delicious! I'm a newcomer to quinoa, so I first toasted my quinoa, several days earlier, as per Recipe #16399, by DiBs. I made this curry exactly as directed.. took a bit of reading through the steps, but its well-explained and was actually easy to do. I omitted fenugreek leaves, not having any, and I used Roasted Garam Masala for my curry powder. I cooked my cauliflower to be quite soft, as DH prefers it like this, and the aromas were wonderful as it cooked. And the flavours.. well, I am totally converted, and DH absolutely loved this, and he is not always a fan of vegetarian curries. I put some aside to have for my lunches, as I think this would also make a wonderful 'salad', but I think DH has snaffled it :( I'll just have to make some more! :) Made for PAC Spring 2009
     
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Tweaks

  1. This was so good! I mostly followed the recipe as written, using the optional spices, 4 tsp. of curry powder, and toasted cashews. I thought the curry powder was going to be too much, but I actually think I would use 5 tsp. next time. I substituted broccoli for the cauliflower, and I didn't use cilantro (didn't have any). I rinsed and toasted the quinoa ahead of time, which I think produces a tastier outcome. I will definitely make this again...thanks for sharing!
     

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